Chorizo & Egg Breakfast Stuffed Peppers: bell peppers are filled with a delicious creamy chorizo & egg mixture making for a healthy, yet hearty breakfast.

Chorizo & Egg Stuffed Peppers | Sempre Dolce

Hello there! Remember me? I’m the girl who gets on here and posts a recipe every five weeks or so… It’s been too long since I last posted a recipe, but I’m glad to share this one with you today.

Chorizo & Egg Stuffed Peppers | Sempre Dolce

Today, I’m breaking the promise of my blog’s name – always sweet – and bringing you a savory dish (I suppose life can’t be all sugar, huh? Or can it? Hmm…). Though not as strict as at one time, I like to keep our meals (mainly dinner) as low in carbs as possible. So this particular recipe emerged from an attempt to make this Egg & Sausage Breakfast Ring a bit healthier and lower in carbs. The filling was already quite delicious, but I did do some tweaking: I added a little spice with the chorizo, omitted the bell pepper (because you already have a lot of that!), substituted a yellow onion for the green, and added a handful of cilantro for flavor. Then, of course, to ditch the extra carbs, used bell peppers to nest the filling instead of crescent biscuits.

Chorizo & Egg Stuffed Peppers | Sempre Dolce

Of course, the original version with the bread is quite tasty and I still like to make it every now and then, but I love that the bell peppers add an extra dose of healthy and also makes this quite a filling breakfast/brunch.

Chorizo & Egg Breakfast Stuffed Peppers | Sempre Dolce

Something to note is that I used a 9×13 in. pan, but am thinking that I might could have gotten away with using my 8 in. square as there was a bit too much room in the former mentioned size. I think it depends on the size of your peppers and not all mine were the biggest.

Another thing to note is that if you’re not a fan of chorizo, feel free to substitute with 1 lb of pork bulk sausage. You can also omit the cilantro, if you desire. Also, if you like extra spice (YES, please!! #spicemylife), I think adding some chopped jalapeno would just take this dish to another world. In fact, next time I make these you can bet a jalpeno party is happening…

Oh, one more note: usually I pre-roast the peppers, then fill and bake them. However, this time round I skipped the preliminary roasting and baked them the entire time with the filling inside. If you want to cut down on time, which I usually do, then I recommend you do it this way – you just might want to bake it a little longer than the 30 minutes, as my peppers were still a bit crunchy.

Chorizo & Egg Stuffed Peppers | Sempre Dolce

I hope you enjoy this dish as much as my family has!

Cottura Felice!

Chorizo & Egg Breakfast Stuffed Peppers
Save Recipe

Ingredients

  • 6 bell peppers, any color (I like to use red)
  • 1 lb chorizo sausage, casings removed
  • 1 small/medium (or ½ large) yellow onion, chopped
  • 6 large eggs
  • pinch salt
  • ¼ tsp. ground pepper
  • 4 oz cream cheese, softened (6 oz if you want it extra creamy and rich)
  • 1 C. shredded monterey jack cheese blend (I like to use Kraft’s Mexican blend)
  • one handful of cilantro, roughly chopped + plus more for garnish, if desired
  • cotija cheese for serving, optional

Instructions

  1. Preheat oven to 350° F.
  2. Cut off the tops of the peppers, remove and discard seeds and membranes.
  3. Place peppers upright in a 9x13 in. baking dish (see note in post!) and set aside.
  4. In a skillet set over medium-high heat, cook chorizo and onions, stirring occasionally, until chorizo is thoroughly cooked.
  5. While the sausage is cooking: in a large bowl, whisk together eggs, salt, and pepper with a splash of milk or heavy cream until combined; set aside.
  6. When sausage/onion mixture is done cooking, remove from skillet and place in a colander to drain excess fat.
  7. Place egg mixture in skillet and stirring occasionally, cook until eggs are set but still moist.
  8. Turn off heat and to the skillet, add sausage/onion mixture along with cream cheese, and chopped cilantro, stirring to combine.
  9. Spoon mixture into each pepper, filling to the top, or close to.
  10. Add ½ C. water to the bottom of baking dish and drizzle the peppers with a little olive oil.
  11. Cover dish with foil and bake for 30 minutes (I think they could probably actually go for 35 minutes, but I’ll leave that decision to you - see note in post!).
  12. After 30-35 minutes, remove from oven.
  13. Remove foil and sprinkle tops with the shredded cheese.
  14. Return to oven and bake, uncovered, for an additional 15-20 minutes. (Again, to ensure softer peppers, I would probably bake for 20 minutes.)
  15. Serve with chopped cilantro and crumbled cotija cheese on top, if desired.
7.3
https://sempre-dolce.com/chorizo-egg-breakfast-stuffed-peppers/

2 Comments